Damson Plum Cake Tray Bake

The next round of “Bake together – Die Backüberraschung” is happening! This months topic: Damson Plums! I love it! Why? Cause those little purple fellas are super delicious! There is nothing better in fall. Today one of my all-time favorites: Damson Plum Cake baked on a tray (easy peasy)!

Zwetschgenkuchen vom Blech | Bake to the roots

Last month Andrea from “Zimtkeks & Apfeltarte” and moi decided to go for the topic “raspberries” – the result was a heavenly Raspberry Yoghurt Tart from Andrea and on the opposite a Raspberry Chocolate Tart – directly from hell :P Well maybe not from hell, but that time we were really opposite sides of all things possible. Andrea had a white, fluffy light tart and me a calorie bomb with dark chocolate ;) But both had raspberries in it. And that’s what it is all about – one thing in common and the rest is all… open :)

Zwetschgenkuchen vom Blech | Bake to the roots

Zwetschgenkuchen vom Blech | Bake to the roots

This month everything is about damson plums – those little fellas you get everywhere in late summer/beginning of fall. I made already some recipes with plums here, but never a cake like this one here even though it is one of my favorite! I have eaten this cake since I was very little – at home it was basically everywhere this time of year – on every market, festivities, birthday or family get-together. Every event was flooded with cakes like that – which I liked a lot and still like cause those cakes are normally very delicious! Like this one here. The curd cheese (quark) in the dough makes everything fluffy and light and delicious – the plums and streusel on top – amazing :) So if you need to feed a bunch of people, you should make this one here. I bet everybody will like it a lot!

DIRECTIONS / ZUBEREITUNG

1. Start by washing, drying and pitting the plums. To remove the stone from the plums, use a sharp knife and cut the plums one one side along the stone – do not half them completely, you should have plums that are almost in one pice. Set aside.

2. For the streusel add the flour, sugar, vanilla extract and butter in small pieces to a bowl and mix (works best with a fork or your fingers) until streusel form. Add the sliced almonds and cinnamon (optional) and mix in. Place in the fridge until needed.

3. Add the curd cheese, sugar, milk, vegetable oil, vanilla extract and egg to a large bowl and mix until well combined. Mix the flour with baking powder, and salt. Add to the bowl and knead until the dough comes together. The dough will be quite soft.

4. Preheat the oven to 390°F (200°C). Line a (deep) baking sheet with baking parchment or grease. Roll out the dough on a floured surface to the size of the baking sheet and transfer – press the dough into shape if you have problems rolling out the dough due to its softness.

5. Open the plums so the loon like butterflies (but are still connected at one point) and place close to each other on the dough – cover everything. Distribute the streusel evenly on top of the plums and sprinkle with coarse sugar (optional). Bake for 25-35 minutes. Take out of the oven and let cool down. Serve slightly warm or completely cooled.

Start by washing, drying and pitting the plums. To remove the stone from the plums, use a sharp knife and cut the plums one one side along the stone - do not half them completely, you should have plums that are almost in one pice. Set aside.

For the streusel add the flour, sugar, vanilla extract and butter in small pieces to a bowl and mix (works best with a fork or your fingers) until streusel form. Add the sliced almonds and cinnamon (optional) and mix in. Place in the fridge until needed.

Add the curd cheese, sugar, milk, vegetable oil, vanilla extract and egg to a large bowl and mix until well combined. Mix the flour with baking powder, and salt. Add to the bowl and knead until the dough comes together. The dough will be quite soft.

Preheat the oven to 390°F (200°C). Line a (deep) baking sheet with baking parchment or grease. Roll out the dough on a floured surface to the size of the baking sheet and transfer - press the dough into shape if you have problems rolling out the dough due to its softness.

Open the plums so the loon like butterflies (but are still connected at one point) and place close to each other on the dough - cover everything. Distribute the streusel evenly on top of the plums and sprinkle with coarse sugar (optional). Bake for 25-35 minutes. Take out of the oven and let cool down. Serve slightly warm or completely cooled.

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About me

Hi, my name is Marc. I'm a graphic designer.
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;)
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